jigidyjim
Well-Known Member
Diacetyl is clearly important in brewing since nearly every style or yeast contains a descriptor about diacetyl levels... but I don't get what a "buttery taste" is in beer (though I can clearly identify the difference between buttery and oakey chardonnay).
Are there examples of commercial brews that i can could taste that clearly demonstrate high and low diacetyl? Or any other suggestions on how to acclimate my taste buds for this?
Thanks
Are there examples of commercial brews that i can could taste that clearly demonstrate high and low diacetyl? Or any other suggestions on how to acclimate my taste buds for this?
Thanks